Meal Details
1. Rosemary almond protein bars
267cal, 9p, 4c, 22f (per meal)
13 tbsp, whole (114g)
1/2 tbsp (5g)
2 1/2 tsp, chopped (3g)
3 dash (1g)
3 dash (1g)
5 dash (4g)
3 tbsp (49g)
1 1/3 tbsp (18mL)
3 dash, leaves (0g)
1/6 cup(s) (22g)
Recipe has been scaled from original by 0.4x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 300°F (150°C) and line a square baking dish with aluminum foil.
2
Add flax seeds to a blender and blend until it reaches a flour-like consistency.
3
In a large bowl, combine chopped almonds, ground flax, almond flour, thyme, rosemary, onion powder, garlic powder, and salt.
4
Add egg whites and oil, mixing until a chunky dough forms. Press the mixture evenly into the baking dish, ensuring it's about 0.5 inch (1.25 cm) thick throughout.
5
Bake for 25-30 minutes or until the edges are lightly browned. Let cool, then slice into the number of bars listed in the "Makes" section of the recipe.
6
Meal Prep Tip: Wrap each bar individually in plastic wrap and store in an airtight container at room temperature for up to a week.
